Wednesday, October 26, 2011

Nature's Serving Size

A few years ago I dieted and lost a chunk of weight (which I have found has returned since I saw the plus sign on a magic stick a few months ago). One of the best recipes I found while enduring a holiday season without my constant companion - carbs - is for no-carb Stuffed Peppers. Veggie packed scumptiousness, I tell ya!

All you need to make a meal for two is:
2 Green Peppers, tops removed and seeded
1/2 lb ground beef, ground turkey or soy crumbles
1 T. garlic powder
1/2 small onion, finely chopped
3 white button mushrooms, finely chopped
1/2 tomato, chopped (or handful grape tomatoes)
1/4 c. tomato sauce

  1. Preheat oven to 350. Pour about a cup of water into a baking dish. Place the peppers in the dish and cover with aluminum foil. Bake 15 minutes.
  2. Brown beef then drain any fat. Continue cooking with garlic powder, onion, mushrooms and tomato 7-10 minutes until tomatoes soften and onions turn translucent. 
  3. By this time the peppers have softened and are ready to be stuffed. Tightly pack each pepper with your meaty veggie mix. Top with each with tomato sauce.
  4. Bake for 20 minutes, uncovered. When done, cool for about 3-5 minutes, then serve.

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